SHE CRAB SOUP II

SHE CRAB SOUP II


3 Tbsp. butter
¾ cup minced onion
3 Tbsp. all-purpose flour
2 tsp. Worcestershire sauce
½ tsp. salt
½ tsp. ground black pepper
2 lbs. crabmeat, flaked
3-1/2 cups milk
2/3 cup heavy cream


In a stockpot over medium heat, melt butter and sauté’ onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and sauté’ for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.

Yield: 8 servings.